Cook rice per package instructions. In a large pan, heat oil over low heat. Add onion and cook for 3 minutes. Add garlic and ginger; cook for another 2 minutes. Stir in cumin, coriander, paprika and salt. Cook 1 minute, then stir in jalapenos, tomatoes, cream, cinnamon and water. Add spinach, then cover, reduce heat and simmer for 5 minutes. Remove lid, stir in chicken, cover again and simmer for 10 minutes until chicken is no longer pink.

Review: WOW!!! We loved this one - had a lot of fire with the jalapenos and the cream just really made it taste super sinful and "restaurant-like" per Austin. It tasted almost Thai like, but of course without the coconut taste from coconut milk since it used heavy cream instead. We loved it over the basmati rice, and the chicken was super tender from being cooked in the sauce. Use as much spinach as you like - I stuck on the low side because I worry about it's strong flavor's impact. But honestly, it blended so well and just added great, filling protein - yay! This dish is an absolute keeper - there is nothing I would change!

P.S. I apologize in advance for the not-so-fabulous pic - I left my camera at work and had to use a low-pixilated one! :(